Rating: 4.5 stars
45 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 15
  • 5 star values: 24

This intriguing Mexican dish is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy.

Ann Taylor Pittman
Recipe by Cooking Light June 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

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  • To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Chef's Notes

Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Nutrition Facts

157 calories; calories from fat 23%; fat 4g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.1g; protein 5.3g; carbohydrates 25.5g; fiber 0.7g; cholesterol 14mg; iron 0.9mg; sodium 316mg; calcium 30mg.
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